Spicy Duck Curry
Spicy Duck Curry is a luxurious and aromatic dish that blends tender seared duck breast with a rich, creamy coconut milk base infused with a medley of warming spices. Featuring a harmonious mix of curry powder, ground cumin, coriander, cinnamon, and crushed red pepper flakes, this recipe achieves the perfect balance of heat and depth. The duck is simmered to perfection, ensuring every bite is packed with bold flavor and melt-in-your-mouth tenderness. Enhanced with the zing of fresh lime juice, the sweetness of brown sugar, and the umami of fish sauce, this curry is elevated to gourmet levels. Ideal for pairing with steamed rice, Spicy Duck Curry transforms your dining table into a culinary adventure. Ready in just 80 minutes, this dish is perfect for impressing family and guests with authentic flavors and restaurant-like finesse.
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Recipe Information
Ingredients
- 4 pieces duck breast, skin on
- 1 large yellow onion, finely chopped
- 4 garlic cloves, minced
- 2 tablespoons ginger, minced
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 cinnamon stick
- 0.5 teaspoon crushed red pepper flakes
- 14 ounce can coconut milk
- 1 cup chicken stock
- 1 tablespoon brown sugar
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 0.25 cup fresh cilantro, chopped
- 0.5 teaspoon salt
- 2 tablespoons vegetable oil
Instructions
Score the skin of each duck breast in a criss-cross pattern, being careful not to cut into the meat.
Season the duck breasts with salt and let them sit for about 10 minutes.
Heat a large skillet over medium-high heat and place the duck breasts skin-side down. Sear until the skin is crispy and golden brown, about 6-8 minutes.
Flip the duck breasts and sear the other side for 2-3 minutes. Transfer to a plate and set aside.
In the same skillet, heat vegetable oil over medium heat. Add the chopped onion, and cook until translucent, about 5 minutes.
Add minced garlic and ginger to the skillet, stirring until fragrant, about 1-2 minutes.
Stir in curry powder, cumin, coriander, crushed red pepper flakes, and the cinnamon stick, cooking for another minute to toast the spices.
Pour in the coconut milk and chicken stock, stirring to combine. Add the brown sugar, fish sauce, and lime juice.
Bring the mixture to a simmer, then reduce the heat to low and return the duck breasts to the skillet, skin-side up.
Cover and let simmer for 30-40 minutes, or until the duck is tender and cooked through.
Remove the cinnamon stick, adjust seasoning with additional salt or lime juice if necessary.
Garnish with fresh cilantro before serving. Serve hot over steamed rice.
Nutrition Facts
Calories |
745 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.2 g | 72% | |
| Saturated Fat | 17.5 g | 87% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 2055 mg | 89% | |
| Total Carbohydrate | 22.7 g | 8% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 14.6 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 70 mg | 5% | |
| Iron | 8.0 mg | 45% | |
| Potassium | 644 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
